Teriyaki Chicken Lollipops – recipe | Unilever Food Solutions UK
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For the 'Lollipops':

  1. For the 'Lollipops':

    • Cut the wings at the joints. French trim and push all the meat towards the base. Allow 3 per portion.
    • Combine KNORR Professional Blue DragonTeriyaki Marinade, garlic, lemon juice, oil and pepper in a non-metallic bowl.
    • Add chicken lollipops and toss to coat. Cover and refrigerate for 2 hours.
    • Drain chicken from the marinade and wipe bones clean so they don't burn when cooking.
    • Bake at 180C for 30-40 minutes or until cooked through and slightly sticky.